Pumpkin Pie, Squared

Pumpkin Pie, Squared
from bakingsheet
This did not come out as well as I hoped, but it was still tasty.

Crust:
2 1/2 cups gingersnap cookie crumbs
1/4 cup butter, melted
1 tbsp sugar
Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (any kind)

1) Preheat oven to 350F.
2) Combine all crust ingredients into a medium bowl and stir to combine. Press into the bottom of an 8-in square baking pan and bake for 12-14 minutes, until just beginning to brown at the corners.
3) Set aside to cool completely.
4) Turn up oven temperature to 425F.
5) In a large bowl, beat eggs until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
6) Pour mixture into cooled pie crust and bake for 35-40 minutes, until the pie jiggles only slightly and a knife inserted into the center comes out clean.
7) Cool completely on a wire rack before cutting and refrigerate if storing leftovers.
Makes 9 good-sized pieces.